Monday, March 19, 2018

Learning about the updates in Edition 8 of the SQF Code and the difference from Edition 7.2.
Validate and verify your food safety plan within the SQF system and meet FSMA requirements
Describe SQF system elements and mandatory elements
Implement and maintain SQF systems
Know the process for SQF certification

Course Description:

Promote an understanding of the SQF Code.
Create a knowledge base to facilitate the successful implementation of an SQF System and understand the process for aligning with FSMA regulatory requirements.
Show how a HACCP-based approach manages food safety and quality hazards in an operation.
The SQF Food Safety Code for Manufacturing applies specifically to Food Sector Categories 7-22, 31-34 and includes Modules 2 (Systems Elements) and Module 11 (Food Safety Fundamentals for Food Manufacturing).
Designed to provide current and new SQF Practitioners, Sr. Management, Production Personnel, and their team members with the tools and knowledge to develop and maintain their SQF food safety management system and understand the process for aligning with FSMA regulatory requirements

The most notable change to the structure of the program is the separation of the food safety and quality requirements into individual assessments, customized for each industry segment and covering more than 30 supplier and food sector categories: produce and livestock; manufacturing; distribution; manufacturer of food packaging and a new program specific to food retail.
Who Should Attend?

Tuesday, March 13, 2018

Learning about the updates in Edition 8 of the SQF Code and the difference from Edition 7.2.
Validate and verify your food safety plan within the SQF system and meet FSMA requirements
Describe SQF system elements and mandatory elements
Implement and maintain SQF systems
Know the process for SQF certification

Course Description:

Promote an understanding of the SQF Code.
Create a knowledge base to facilitate the successful implementation of an SQF System and understand the process for aligning with FSMA regulatory requirements.
Show how a HACCP-based approach manages food safety and quality hazards in an operation.
The SQF Food Safety Code for Manufacturing applies specifically to Food Sector Categories 7-22, 31-34 and includes Modules 2 (Systems Elements) and Module 11 (Food Safety Fundamentals for Food Manufacturing).
Designed to provide current and new SQF Practitioners, Sr. Management, Production Personnel, and their team members with the tools and knowledge to develop and maintain their SQF food safety management system and understand the process for aligning with FSMA regulatory requirements

The most notable change to the structure of the program is the separation of the food safety and quality requirements into individual assessments, customized for each industry segment and covering more than 30 supplier and food sector categories: produce and livestock; manufacturing; distribution; manufacturer of food packaging and a new program specific to food retail.
Who Should Attend?

Thursday, March 8, 2018

The US Dept. of Agriculture's Food Safety and Inspection Service (FSIS) announced the recall of 19,757 lbs. of pork and chicken empanadas by Linden, New Jersey-based Saker ShopRites Inc. due to misbranding and an undeclared allergen. The products contain egg, a known allergen, which is not listed in the ingredient statement on the label.

The fully cooked empanadas were produced between Oct. 7, 2017 and Feb. 12, 2018. The following products are subject to recall: Click here for list

Sunday, March 4, 2018

Yesterday FDA Commissioner Scott Gottlieb, M.D. issued a statement about updates to the Nutrition Facts label for foods. The latest label uses evidence-based information about nutrients, including added sugars, to heighten consumer awareness related to the amount of added sugars in foods, especially as it relates to dietary guidance recommendations.

One of the important factors in ensuring successful implementation of the label is that FDA provides food manufacturers with clear guidance on how to make the required changes to their labels to meet the compliance deadline. Last year FDA proposed extending the compliance date from July of this year until January 1, 2020 for large manufacturers ($10 million+ in annual sales) and January 2021 for small companies.

“We’re equally committed to providing industry the information they need to effectively implement the new version of the Nutrition Facts label in a timely fashion. Today we issued practical guidances that provide further clarity on several key elements, including fiber, added sugars and serving size declarations.” – Scott Gottlieb, M.D., FDA

DESCRIPTION
The FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventive Controls “Qualified Individual” who conducts Food Safety Plan activities such as developing and reviewing a food safety plan, validating preventive controls, verifying and validating process controls among others. Attending an FSPCA course will provide assurances that the course content and resulting knowledge is consistent with regulatory expectations. Each facility registered with the FDA is required to have a Preventive Control Qualified Individual PCQI.

A preventive controls qualified individual is a person who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under the standardized curriculum from FSPCA.

The FSPCA program is based on collaboration among federal and state regulatory officials (FDA), academic food safety researchers and educators, and U.S. food industry representatives. This program is delivered by a FSPCA Lead Instructor.

About Us

Superior Food Safety is based in Napa, CA and provides US and Latin American businesses with consulting and training for certification, implementation, management, and maintenance of FSMA and GFSI food safety and quality systems. Customized training is available to clients worldwide and all courses can be delivered in English or Spanish.